Roasted Butternut Squash Veloute Recipe
Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Garnish
Method
Preparation
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes or until tender.
Sauté Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Cooking
Combine and Blend
Once the butternut squash is roasted, scoop out the flesh and add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
Blend the Veloute
Using an immersion blender, blend the mixture until smooth. If using a stand blender, allow to cool slightly before blending. Stir in nutmeg, and adjust seasoning with salt and pepper to taste.
Garnishing
Prepare Nutmeg Cream and Fried Sage
In a small saucepan, heat the heavy cream with a pinch of nutmeg until warm. In another pan, heat some olive oil and fry the sage leaves until crispy. Remove and drain on paper towels.